Preparation

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

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oops...and I never use the candied ginger. I add a 1/2 t of powdered ginger to the toppng.

A Cook from buenos aires / 11.24.11

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I've also been making this for about five years now. I love the updated take on pumpkin pie. It has a lighter, fluffier texture and a clean, pumpkin-y taste. The crust, when done properly, is crispy and delicate. However, by now I've learned to tweak the recipe to my liking, which includes cutting way back on the sugar in the filling. I agree with other reviewers that the sweet filling paired with the sweet topping is too much! My adjustments: In the filling, halve the sugar (at least). I've made the topping with and without nuts. In the last few years, I've made this with fresh butternut squash instead of pumpkin, with excellent results. Finally, last year I doubled the filling recipe and cooked up the remaining filling as a pumpkin custard.

A Cook from buenos aires / 11.24.11

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Reading from the reviews, I used this crust recipe but the filling from anouther. It turned out so satisfying and delicious! The crust was a little tricky and mine, the 'dough' for the crust was not so much dough. In the end it was very good and the crust was a bit flaky (not as much as I hoped) but still good!

keylimepielover from Vancouver, BC / 10.16.10

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Delicious! If you ever want to try a delicious pumpkin waffle recipe, give this a shot - http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

A Cook / 08.25.09

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The taste is not bad, but the consistency is awful.
I felt as if I were eating pumpkin purée straight out
of the can. You would have thought that I'd
forgotten the eggs, which I hadn't. I used a bit
more ginger in the streusel and wished I'd
quadrupled it, as you couldn't taste it at all. After
reading the reviews, I was expecting a much better
pie.

vinsmom from Philadelphia / 11.28.08

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I'm a working pastry
chef but pies are not
generally my fortay. I
made this pie (doubled
the streusel) and
added spices and
evaporated milk in
place of the butter
for the filling. I
loved it and more
importantly everyone
at dinner ate every
crumb and offered
kudos to the pie! I
also cut the white
sugar in half...
Really a tasty pie
with different
textures.

A Cook from Hawaii / 11.24.07

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While this is a good
recipe, I would not
make it again. It is
way too sweet. The
crunchy topping is a
very nice addition,
but with all the
sugar in the pumpkin
filling, it's over
the top. I can't
imagine how much
sweeter it would be
with sweetened whip
cream as the recipe
suggests. I also
learned from this
recipe that I much
prefer pumpkin pie
with cream as an
ingred. This recipe
doesn't have it and
the filling lacks
the smoothness that
the cream gives.
Also note that the
picture attached to
this recipe is not
accurate. You'll
have a pie with a
fully covering
crunching topping.
Not that it matters
too much, but I was
doing double takes
between looking at
the recipe
instructions and
wondering how on
earth the final
result would look
like that.

littlelambie / 10.24.07

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This was so yummy! I
added pumpkin pie
spice to the filling
and I doubled the
streusel topping
just for fun and I'm
glad I did, it was
great! I also used a
store bought pie
crust from Trader
Joes instead of
making the crust and
that made things
very easy.

ChristinaProulx / 10.20.07

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Had a first go at this recipe. Didn't make crust but used store-bought to save time because I used real pumpkin. (2 pie pumpkins). Because I used storebought crust I had enough to fill the 2 shallow crusts in the box. Pie turned out great! I would, maybe, cut back a bit on the sugar as well, but it is still very good. Will definately try again making my own crust, for a thicker pie. Using real pumpkin gave the pie a lighter, texture that storebought pie. Very good!

Kozmo31 from Winnipeg, MB Canada / 10.04.07

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This is simply GREAT! so far who ever tried it, licked his/ her fingers. They wouldn't believe me it was pumpkin... since we don't have the canned ones here, I used fresh pumpkin, cooked it shortly & then mashed it - it works just as well!
I'm sure going to make this again.